CONVENIENCE FOOD SYSTEMS

It is briefly reported that PP foam sheet from Convenience Food Systems in thickness from 500 to 1800 micron is thermoformable into chilled food packaging trays. Trays made in TiroPak XPP, which is coextruded with an EVOH barrier layer, can be taken from the freezer and heated to 90C in a microwave oven without loss of shape or properties. 

In conclusion, coacervates have been formed using food proteins, at pH values feasible for some food systems. We have attempted to induce interactions between coacervate pseudocells by several means, but other alternatives must be developed. Ways of stabilizing the coacervate pseudocells must also be explored, so that more complex structures may be more conveniently built. Several possibilities exist. One is to incorporate egg albumin into the coacervate structure and thermally stabilize the coacervates. Another possibility is that alginate may be incorporated into the coacervate with subsequent stabilization of the pseudocells with Ca++. It may be possible to form a coacervate with alginate and a protein such as asi-casein, and to treat the coacervate with Ca" "" " to increase its stability. A third possibility is to try to form a phospholipid membrane around pre-... 

A third path for research is to study associations between system change and improvement, on the one hand, and public and consumer responses, on the other. In particular, what are the conditions for the development and maintenance of trustworthiness and satisfaction through organisational and communicative procedures With better knowledge of consumer demands and improved quantification of risks and benefits to health, the future trend is likely to point towards increased differentiation, with different products targeting consumer groups with different priorities. Some consumers will demand more convenience, while others will invest in participatory community farm schemes that allow direct involvement in the production and preparation of their food. 

---